四种蔬菜残体对加工番茄重茬土壤微生物数量的影响

Effect of the Four Vegetables Residual Body on Microbial Quantity in Nursery Continuous Cropping Soil of Processing Tomato

利用洋葱、大葱、白菜、萝卜残渣混入加工番茄重茬土进行生长试验。实验表明四种作物残渣对土壤中三大类微生物(细菌、真菌、放线菌)以及微生物总促进效应是白菜残渣>萝卜残渣>洋葱残渣>大葱残渣。对特殊生理群微生物的影响则不相同,四种蔬菜作物残体对纤维素分解菌的生长都起促进作用,大葱残渣效果最好,总的说来,萝卜残渣对六种特殊生理群的微生物促进效果最好,白菜、洋葱、大葱残渣对大部分特殊生理群微生物表现出了抑制效应。这一研究表明,四种蔬菜残渣能显著的影响土壤微生物种群数量。

The experiment was carried out to make use of the leavigs of welsh onion, onion, Chinese cabbage and radish to study the effect of the four vegetables residual body on microbial quantity in continuous cropping soil. The experimental results indicated that the promoting effect of the four crops leavigs on the three main groups of microbes, whose order is as follows： the levigs of Chinese cabbage 〉 radish 〉 onion 〉 welsh onion. Their effect on microbes of special physiological groups are different. All of the four varieties vegetables leavings would encourage cellulose decomposing bacteria growth, among the four varieties vegetables welsh onion was the best. The leavings of Chinese cabbage,onion,welsh onion have inhibition effect on the most of special physiological groups microbes. This result indicates that the leavigs of the four varieties vegetables have significant influence on population and quantity of the soil microorganism.